Author: Admin

19 Dec Chocolate Fudge Ice Cream Sandwiches

In the latest instalment of ‘how on earth does she do it?’, Rachel (@rawberryfields) creates yet another a delectable treat that sounds far too good to be true. This time, Chocolate Fudge Ice Cream Sandwiches that are free from vegan, gluten, dairy and refined sugar. Featuring our very own multi-award winning Organic Coconut Oil, Rachel’s ingenious creations are sweet indulgence at a not-so-naughty price. Shall we get mixing?


What you’ll need:

For the vanilla chocolate chip nice cream:
- 2 ripe bananas (freeze these overnight!)
- 1 teaspoon vanilla bean paste
- 2½ teaspoons cacao nibs

For the cookies:
- 95g cashew nuts
- 40g ground almonds
- 8 medjool dates, pitted
- 2 tablespoons maple (or coconut) syrup
- 1 tablespoon coconut oil, meltedAdd to cart
- 1 teaspoon vanilla bean paste
- 2 tablespoons carob powder

For the chocolate fudge sauce:
- 2 tablespoons coconut oil, meltedAdd to cart
- 2½ tablespoons carob powder
- 1 tablespoon + ½ teaspoon maple (or coconut) syrup


Let’s get started! 

1. Firstly, let’s get cracking with the nice cream. Whizz your frozen bananas in a food processor until nice and smooth (this might take a little while!). 
2. Once smooth, throw in the vanilla and blend again, then stir in the cacao nibs. Transfer your nice cream to a bowl and allow to set in the freezer.
3. Next, pop your nuts into the food processor and blitz until floury. Add the rest of the cookie ingredients and pulse again – the mixture should come together to allow you to form a dough in your hands.
4. To make the cookie shape, split the dough into equal parts, roll into a ball and flatten onto a lined tray. Transfer to the freezer for half an hour to set.
5. For the fudge sauce, combine the melted coconut oil and maple (or coconut) syrup. Then, add the carob powder a little at a time and keep stirring until you have a thick treacle-like sauce.
6. Once your ice cream has hardened, take a scoop and pile it onto a cookie then top with some carob fudge sauce, and whack another cookie on the top. Time to dig in!


There’s plenty more where that came from: take a look at our recipes!

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Christmas Pudding

15 Dec Mini Vegan & Gluten Free Christmas Puddings

Christmas pudding: the ultimate festive luxury for some, a muddled mash-up of strange spiced fruit for others. Love it, or hate it, we’re confident we can all agree that nothing says ‘Christmas’ quite like an up-side down, flame engulfed, fruit pudding. And this pyrotechnic display is just the start of the excitement – enter numerous dollops of brandy butter, lashings of cream and an entire tub of ice-cream. If you haven’t indulged in this rich alcohol-soaked tradition and subsequently fallen into a deep, highly satisfying food comma you simply haven’t ‘done’ Christmas.

Luckily, Niki (@RebelRecipes) is here to proudly lead the way for tricky-tummies everywhere. Her ingenious raw, vegan and gluten free mini Christmas puds, are also lighter than the original but just as jam-packed with juicy fruits and aromatic spices. Plus, each individual little pud is finished with a generous drizzling of coconut cream – what more could we ask for?  Now you really can have your Christmas pud and eat it. So, shall we get mixing?

For the pudding:
- 15g goji berries
- 150g dried dates
- 40g cranberries
- 50g apricots
- 50g figs
- 40g raisins
- 50g almonds
- 2 tablespoons chia seeds
- 10g yellow raisins
- 2 tablespoons flaxseeds
- 3 tablespoons sunflower seeds
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Juice ½ orange
- 2 tablespoons ginger, grated
- 2 tablespoons yellow raisins
- 2 tablespoons cashew nuts
- A pinch of sea salt

For the coconut cream:
- 4 tablespoons desiccated coconutAdd to cart
- ½ teaspoon vanilla powder
- A little water

To top:
- Pomegranate seeds
- Star anise

Let’s get started!

1. Begin by soaking your dried fruit in water for 2-3 hours, or until soft. Squeeze any excess liquid from the fruit then toss into a food processor and whizz for a few seconds.
2. Remove the dried fruit mix from your food processor and throw in the almonds and pulse until you’re left with a fine crumb. Add all the remaining dry mix and pulse until well combined.
3. Next, throw in the grated ginger, soaked fruit, orange juice, additional raisins, cashews and salt, then mix thoroughly.
4. Finally grease around four small ramekins (baking dishes) with coconut oil then spoon in your mixture. Press down firmly to ensure that all-important mound, then cover with cling film and pop in the fridge to harden for 2-3 hours.
5. To make the coconut cream, simply blitz all three coconut cream ingredients in a food processor.
6. When your puds are sufficiently hard, run a knife around the outside of the pots then turn them upside down. Finally, top with coconut cream and pomegranates.

Christmas Pudding
Christmas Pudding

Click here for more Christmas recipes.

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13 Dec Vegan & Gluten-Free Banana Bread

‘Tis the season to eat cake, fa la la la la, la la la la. With Christmas just around the corner, we see no reason why we should hold ourselves back any longer. Starting with the lovely Fresh Heather’s (@fresheather) Vegan Banana Bread, we intend to fully immerse ourselves in a world of sweet indulgence. This mouthwatering creation not only tastes and looks divine, it does good too – the recipe is vegan, gluten-free, and even includes our premium quality Organic Coconut Oil. So, shall we get baking?

What you’ll need:

- 4 mashed bananas
- 1 tablespoon coconut oil, meltedAdd to cart
- 1/3 cup agave (or coconut!) syrup
- 1 tablespoon chia seeds
- 1/3 cup cacao nibs
- 1/3 cup dark chocolate, chopped
- 1 cup spelt flour, gluten-free
- 1 tablespoon baking powder
- 1/4 tablespoon baking powder
- A pinch of cinnamon
- A splash of vanilla extract
- 1/4 cup coconut milkAdd to cart
- 2 tablespoons cacao powder


Let’s get started!

1. Begin by preheating your oven to 180C.
2. Mix your chia seeds with a couple of tablespoons of water, then add in the mashed bananas, coconut oil and agave (or coconut) syrup.
3. Sift in the flour and baking powder and give it a good stir.
4. Next, pop a third of the mixture into a separate bowl, and add in the coconut milk, cacao powder, chocolate, cinnamon and vanilla.
5. Finally, pour your plain mix into a lined loaf tin, and top with the chocolatey mixture. To achieve that lovely marbled effect, gently swirl a knife through the mixture. And, for extra effect, why not top your creation with a banana that has been sliced lengthways!
6. Pop your masterpiece into the oven for 35-40 mins (a knife or toothpick should come out clean when it’s done). When cooked through, it’s best to allow it to cool on a wire rack before slicing. For a heavenly combo, try topping with our Organic Cacao Spread!


For more recipes as eye-wateringly beautiful as this, click here.



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13 Dec Gluten & Dairy Free Stollen Bites

One thing we’re grateful for this Christmas is our lovely contributing chef, Vicki (@freefromfairy). From oatless flapjacks to strawberry bliss balls, she always has just the thing to tantalise our tastebuds. And this one’s no exception. Stollen is a newer addition to Christmas time in our neck of the woods, and we’re not complaining in the slightest. Best accompanied by a warming mug of glühwein, this bread-like cake, packed with fruit and nuts, is one Christmas tradition we simply can’t live without. Vicki’s masterpiece offers a delicious combination of spiced dough, marzipan and all the flavours of Christmas, lovingly coated in our very own Organic Coconut Oil. The recipe is just made for sharing with friends, family and festive revellers. Why not whip up an extra batch for a cheap and cheerful festive gift – if anyone asks, it’s the thought that counts! 

What you’ll need:

- 100 millilitres coconut milkAdd to cart
- 14g yeast
- 250g plain flour (or gluten-free flour)
- 2 teaspoons xanthan gum
- 1 teaspoon mixed spice
- 50g fruit sugar (or granulated sugar)
- A pinch of salt
- 200g raisins
- 30g mixed peel
- Zest of one clementine
- 30g ground almonds
- 50g coconut oil, melted (plus a little extra to brush on top!)
- 2 eggs
- ½ teaspoon lemon juice
- Icing sugar, to dust


Let’s get started!

1. Begin by preheating your oven to 180C and line a baking tray with greaseproof paper that measures around 12 x 30cm.
2. Warm your coconut milk for 30 seconds, then throw in the yeast, and sit aside for 10 minutes.
3. Sift your flour, xanthan gum and mixed spice into a large bowl. Throw in the sugar, salt, dried fruit, clementine zest and almonds, then give it a good ol’ mix.
4. Next, add in the coconut oil, eggs, lemon juice and milk, then use your hands to form a squidgy dough. Once content, cover with clingfilm and leave to rest in a warm place for approximately 30 minutes.
5. Time for the marzipan! Begin by rolling your marzipan into a rectangle that’s around the same size as your baking tray.

6. Once your dough has rested, pop your dough onto the baking tray. Scatter a little gluten-free flour and roll it out until it fills the tray. Lay the marzipan across half, then fold the dough across. Once the edges are sealed, it should create a lovely marzipan and dough sandwich.

7. Give the dough another hour to sit, relax, and rest- it should rise again this time. Bake for 30-35 minutes, then brush with a little coconut oil after you’ve taken the lovely golden-brown stollen out of the oven.

8. Make it snow! Sprinkle a generous helping of icing sugar over the top, leave it to cool, then cut into small pieces and devour!


These bitesized treats can be frozen- just defrost and pop in the microwave for a few seconds to keep the Christmas cheer going long after the fun’s over!

Looking for more coconutty inspiration? Check out our recipes!

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Christmas Coconut Snowballs Truffles

08 Dec Christmas Coconut Snowball Truffles

Don’t let the weather man decide if you have a white Christmas or not this year. Let’s make it snow ourselves! The lovely Charley’s (@Charleys_Health) crowd-pleasing Coconut Snowball Truffles are quick, easy and positively packed with coconutty goodness, in the form of our award-winning Organic Coconut Oil and Organic Coconut Nectar Vegan Honey Alternative. They’re also deliciously guilt free – making that second helping of turkey, with all the trimmings, totally acceptable. Similar to macaroons, with an added cashew nut and raw chocolate hit, they’re perfect when paired with a festive tipple and a classic christmas movie. What more could you ask for after a long hard day of eating chocolate in your pyjamas? Snowball fight, anyone?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- 1 tablespoon coconut nectarAdd to cart
- 2 tablespoons cashew butter
- ½ cup cashew nuts
- 1 tablespoon cacao powder
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon maple (or coconut!) syrup

Let’s get started!

1. Firstly, get out your food processor and blitz those cashews into small pieces. Add your coconut nectar, desiccated coconut, and cashew butter, then blend again until you have a lovely smooth consistency.
2. Separate your mixture into evenly sized pieces and roll them into golf-ball sized snowballs.
3. For the chocolate topping, melt your coconut oil in the microwave, or over a gentle heat on the hob. Stir in the cacao and maple syrup until you’ve got a not-so-naughty take on melted chocolate (yum!)
4. Get drizzling! Pour that lovely cacao mixture over your snowballs and you’re done.

Coconut Snowball Truffles

This way for coco-creations galore!


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25 Nov Apricot, Oat and Ginger Biscuits

If there’s one thing us Brits are good at, it’s pairing the perfect cuppa with a deliciously dunkable biscuit. After undergoing the gruelling tests, Kelly’s (@eatpraycook) scrumptious spiced Apricot, Oat and Ginger Biscuits have successfully  graduated as grade A dunking biscuits, with just the right combination of crunch and crumble. The quick and easy recipe is vegan and free from refined sugar – meaning it’s perfectly acceptable to indulge in anywhere between 3-6 of these, all at once. Let’s get dunking.

What you’ll need:

- 7 chopped apricots
- 100g rolled oats
- 1¼ teaspoons ground ginger
- 1 teaspoon cinnamon
- A large pinch of pink salt
- 3 tablespoons coconut butterAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 3½ teaspoons bicarbonate of soda
- 80g ground almonds
- 4 tablespoons coconut syrupAdd to cart
- 1 egg white

Let’s get started:

1. Begin by grabbing a large bowl and coating your chopped apricots in cinnamon and ginger. Add in the rest of your dry ingredients and mix again.
2. Next, melt your coconut butter in the microwave on a low setting until it has just softened then throw it into the dry mixture. Add in all remaining wet ingredients and mix again.
3. Separate your mixture into evenly sized balls and mould into biscuits on a lined baking tray. If you find your mixture is too dry, add a little more coconut oil. Too wet? Simply throw in some more oats.
4. Finally, bake for around 8 minutes or until golden. Cool on a wire rack, then dig in!

Click here for more delicious coco-creations.

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25 Nov Peanut Butter Cup Fudge

If, like us, you eat, sleep, and breathe peanut butter, we urge you to take a few deep breaths and prepare yourself. This drool-worthy delight, from the lovely Rachel (@rawberryfields), is everything we peanut butter-aholics dream of, and more. Requiring only four main ingredients – peanut butter, organic coconut oil, syrup and chocolate – and packed full of healthy fats, it’s the ultimate in natural indulgence. And, just to add fuel to this glorious fire, the recipe also features home-made peanut butter cups and a delicious chocolate swirl. Fudge it! Let’s get cooking.

What you’ll need:

For the peanut butter cups
- 150g dark or raw chocolate
- 4 tablespoons of peanut butter
- A pinch of sea salt
- 2 tablespoons maple syrup (or organic coconut nectar!Add to cart

For the peanut butter fudge
- 350g peanut butter
- 80g organnic coconut oil, meltedAdd to cart
- 60ml maple syrup (or organic coconut nectar!)Add to cart
- A pinch of sea salt
- ½ teaspoon vanilla bean paste (optional)

For the chocolate swirl
- 3 tablespoons peanut butter fudge
- 3 tablespoons cacao powder
- 1 tablespoon organic coconut oilAdd to cart
- 1 tablepoon maple syrup (or, you guessed it, organic coconut nectar!)Add to cart

Let’s get started!

Peanut Butter Cups
1. First, slowly melt your chocolate in a glass bowl over a saucepan of simmering water.
2. Once melted, place a tablespoon of the chocolate into a mini cupcake case so that it covers the bottom, repeating until you have 10 chocolate filled cases, then pop them into the fridge to set.
3. Next, combine your peanut butter, salt, and syrup (or nectar) in a bowl then plop a teaspoon of the mixture on top of the chocolate disks and cover with the rest of the melted chocolate.
4. Finally, pop your chocolate cups into the freezer and move onto the fudge.

Chocolate Swirled Peanut Butter Fudge
1. To begin, stir all of your fudge ingredients together.
2. Next, take 3 tablespoons of the fudge mix, and in a separate bowl, combine with the cacao, syrup (or nectar), and a tablespoon of coconut oil.
3. In a lined dish, pour the fudge and spread until even, then get creative by blobbing bits of the chocolate mix on top and swirling into patterns with a knife.
4. Finally, grab your chilled peanut butter cups, chop them into bits, and add into your fudge mix before freezing for an hour or two.

Click here for more coconutty creations (sweet and savoury).

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Strawberry Bliss Balls

22 Nov Strawberry Bliss Balls

It’s true what they say – three really is the magic number. Whether that be the amount of members in Destiny’s Child, the amount of episodes you can watch on Netflix without moving, or the amount of steps in this super-satisfying Strawberry Bliss Balls recipe, good things seem to always come in threes. These delicious little balls of goodness from the lovely Vicki (@freefromfairy), are 100% natural and free from refined sugar, gluten, dairy, and egg, making them suitable for even the trickiest of tummies. We recommend whipping up a batch to share with deserving friends, family members, colleagues, or even your boss (did someone say, promotion?). 3, 2, 1, let’s get mixing!

What you’ll need:

- 100g strawberries
- 50g pecans
- 1 tablespoon coconut flourAdd to cart
- Desiccated coconut (enough to thoroughly coat)Add to cart

Let’s get started!

1. Firstly, blitz your strawberries, nuts and coconut flour to form a paste. If your mixture is very sticky, add a little more coconut flour.
2. Pop in the fridge for 30 minutes. Once set slightly, roll the mixture into evenly-sized balls.
3. Sprinkle some desiccated coconut on a plate then roll, roll, roll.
*You’ll want to munch these little balls of bliss up within four days – somehow we don’t think that will be too difficult.

Strawberry Bliss balls

Find more blissful coconutty creations here!


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11 Nov Mushroom Stroganoff

Introducing our new Coconut Milk Powder! We must admit, we’re rather proud of this one. Simply mix in some water to create a coconut milk that is as light or creamy as you like. From smooth cereal milk, to creamy coconut milk for adding richness to your curries, and coconut cream for all your baking exploits, our newest product ticks all the boxes and offers an excellent long-life alternative to traditional tinned coconut milk. To demonstrate it’s incredible versatility, we enlisted the help of our lovely contributing chef, Hedi (@hedi_hearts) who once again left us in awe. This mouth-watering mushroom stroganoff recipe is creamy, tasty, and all done in under half an hour. We strongly recommend pairing it with an open fire, wooly socks and a good book. Let’s get cooking.

What you’ll need:

- 300g mushrooms
- 3 tablespoons coconut milk powderAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon chopped parsley
- 1 tablespoon spelt flour (or regular flour)
- ¼ cup water
- 1 pint vegetable broth
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon mustard
- 2 garlic cloves, finely chopped
- A pinch of salt and pepper

Let’s get started!

1. Firstly, melt your coconut oil in a large pan and fry your onion and mushrooms for a couple of minutes. Add the garlic and paprika and cook for another few minutes.
2. Pop in the vegetable stock, coconut milk powder and mustard. Season with salt and pepper to taste, then bubble away on a low-medium heat for 10 minutes.
3. Add the water and the flour to the mix, stirring for two minutes until nice and creamy.
4. Garnish your stroganoff with parsley, serve with or without rice, and enjoy.


Find a whole host of coco-creations here:

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02 Nov Vegan Sweet Potato Massaman Curry

As we reluctantly tumble into a world of colder, darker evenings, we must focus on the good things in life. Sitting by a roaring fire with fluffy socks on. Getting tucked up in bed with a good book and a cuppa. The aroma of a warming massaman curry wafting through the house. And while we may not be able to provide the fluffy socks, we sure can help with the great food. With the help of our wonderful contributing chef, Niki (@rebelrecipes) and a handful of spices, we’ve got a sure-fire way put a smile on the face of any teeth-chattering sun worshipper. Let’s get cooking! 

What you’ll need:

For the curry paste:
- 1 cup salted peanuts
- 2 teaspoons maple syrup (or coconut nectar)Add to cart
- ¼ cup tamari or other GF soy sauce
- 2 limes
- A knob of ginger
- 1 teaspoon chilli
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- A stalk of lemongrass
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- A pinch of nutmeg
- A pinch of pepper
- 2 shallots, sliced

For the curry:
- 1 can coconut milkAdd to cart
- ¾ a cup curry paste
- 2 sweet potatoes
- 2 cups chopped red peppers
- 1 cup green beans, chopped

Let’s get started!

1. Load your food processor with all of the paste ingredients and blitz until a scrumptious paste is formed.
2. In a large saucepan, add the coconut water, curry paste, and a cup of water. Bring to the boil then reduce to a simmer. Add the sweet potatoes and simmer for another 10 minutes before adding the green beans and leaving to simmer for a further 10 minutes.
3. Finally, dish up, top with crushed peanuts and fresh coriander, and dig in.

Find more coco-creations here.

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26 Oct The Perfect Pumpkin Pie

Pie may just be the greatest thing on Earth. Savoury or sweet, shortcrust or puff pastry, if we could eat pie all day every day, you can bet your bottom dollar we would. And this one’s no exception – all hail the new Queen of autumn spice, the wonderful, Charley (@charleys_health) and her irresistible Cacao Crusted Pumpkin Pie. Believe it or not, this perfect little pie is completely vegan, free from refined sugar and filled with only 100% natural ingredients, meaning we can have our pie and eat it without that all too familiar post-pie-eating guilt. So pop that oven on, grab your cosiest jumper, and let’s get baking.

What you’ll need:

For the Base
- 1 cup of oats
- ½ cup ground almonds
- 1 tablespoon Organic Coconut OilAdd to cart
- 1 tablespoon date syrup
- 1 tablespoon cacao powder
- A pinch of sea salt

For the Filling
- ½ cup pumpkin puree
- ½ cup dates
- 2 tablespoons almond butter
- 1 teaspoon of Organic Coconut OilAdd to cart
- A generous pinch of cinnamon
- A pinch of ginger
- A pinch of ground nutmeg

For the Cashew Sauce
- 2 tablespoons cashew butter
- 2 tablespoons maple syrup (or Coconut Nectar)Add to cart
- A dash of vanilla extract
- Coconut milk (to achieve desired consistency)Add to cart

Let’s get started! 

1. Begin by blitzing your oats in a food processor until you’re left with a fine flour. Throw in the remaining base ingredients and blitz again until well mixed and sticky.
2. Next, transfer your mixture into a cake tin (springform or loose bottomed is best for avoiding pre-pie meltdowns) and press down until smooth and even. Make a wall of crust around the edge of the tin to create the pie sides then pop in the freezer and move onto the filling.
3. For that lovely creamy middle, blitz all of the filling ingredients in a food processor before pouring the mixture over your crust and returning to the freezer.
4. Finally, to create your scrumptious sauce, combine the cashew butter, vanilla, and maple syrup (adding a spoonful at a time). Once smooth, throw in a little coconut milk to achieve your desired consistency
5. Now for the hard part, pop your perfect little pie in the freezer to set for a few hours and wait patiently. When satisfied, cut in to slices, drizzle with sauce, top with crushed pecans and dig in.


Click here for more coco-creations.

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10 Oct Gooey Cashew and Vanilla Frosted Blondies

Baking goddess, Charley (@charleys_health) is back with yet another winning recipe. We like to think of the blondie as the caramel flavoured little cousin of the legendary chocolate brownie. With the same moist texture and irresistible appearance and the added bonus of a sweet caramel flavour, these gooey little bites of goodness are a treat for all the senses. Plus, the recipe is gluten-free and features a triple coconut hit in the form of our very own Coconut Sugar, Coconut Oil, and Desiccated Coconut. You know what they say, a life without Gooey Cashew and Vanilla Frosted Blondies just isn’t a life worth living. Let’s get baking!

What you’ll need:

For the blondies:
- ¾ cup coconut sugarAdd to cart
- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons cashew butter
- ½ cup ground almonds
- ¼ cup brown rice flour
- 1 large egg
- 1 teaspoon baking powder
- A splash of vanilla extract
- A pinch of salt

For the vanilla frosting:
- 3 tablespoons of cashew butter
- 2 tablespoons maple syrup
- A splash of vanilla extract
- 5 tablespoons coconut milkAdd to cart
- Desiccated coconut, to decorateAdd to cart


Let’s get started!

1. To begin, grab a wooden spoon and combine the coconut sugar and coconut oil.
2. Next, throw in the cashew butter and vanilla extract then mix some more before beating in your egg.
3. Combine all other dry ingredients before very carefully fold the mixture into your sugary mix.
4. Pour the golden mixture into a lined tin and pop into your oven to cook for approximately 16-20 minutes  at 180 degrees Celsius.
5. Time for the frosting! In a large bowl, combine all ingredients and mix until smooth. Once your blondies have cooled, top with the frosting and dig in.



See more scrumptious coconut recipes here.


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05 Oct Beetroot Cooler Soup

It’s officially that time of year. We spend the mornings cosied up in our warmest sweaters and the afternoon dying from heatstroke. We just can’t win. So whilst we walk around in our winter coats and sandals, we’ve recruited the help of the super talented, Ania (@myfatmeania) to help us stay cool whilst enjoying a deliciously vibrant bowl of soup. Of course, asides from being the prettiest soup dish we’ve ever seen, this bowl is also filled with coconutty goodness in the form of our very own creamy Organic Coconut Milk and Organic Coconut Oil. We’re pretty sure this coco-creation is the root to all our October happiness.

What you’ll need:

For the soup
- A bunch of beetroot (3 or 4), leaves attached
- 2-3 litres prepared chicken stock
- 1 can coconut milkAdd to cart
- 3 cloves of garlic
- 1 onion
- A handful of fresh dill
- A handful of fresh parsley
- Salt and pepper, to taste
- 1 tbsp coconut oilAdd to cart

For the stock
- 2-4 organic chicken legs
- 3 litres of water
- 2 cloves of garlic
- A handful of fresh parsley
- 2 carrots, roughly chopped
- 1 parsnip, roughly chopped
- 2 chopped celeriacs
- 3 bay leaves
- Pepper, to taste

Let’s get started!

1. Let’s start with the stock. Pop all the stock ingredients into a pan and simmer for about 90 minutes.
2. When your stock has been gently bubbling away for about 80 minutes, get cracking on the beetroot. To prepare, remove the leaves, peel the beetroot, and grate in a food processor. Chop up the leaves and stems until small.
3. Drain the ingredients from the stock so that you’re left with your own gloriously golden broth. Pour into a pan and add the potatoes and carrots then cook on a low heat for about ten minutes.
4. Add the beetroot and vinegar then cover with a lid and wait for 20 minutes while your concoction turns into a magnificent pink pop!
5. Brown your onions in a frying pan then add to the mixture, along with the garlic and seasoning.
6. Once your beets are nice and soft, remove from the heat and leave the soup to cool. Finally top with chopped dill and parsley for a little extra zing then slurp away.


Time for dessert? Check out our library of sweet and savoury recipes here.



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lemon, drizzle, cupcake

05 Oct Lemon Drizzle Cupcakes

Cake. Whether it’s washed down with a good ol’ cuppa, delicately nibbled with a side of prosecco or gone to town on Bruce-Bogtrotter-style, they’re pretty delicious. In fact, we’re yet to find a cake we didn’t like. It’s not like we don’t try. Every single Friday Coco HQ is filled with cake, cake and more cake, but it seems we’ll never get our fill. I think they call it, unconditional love or something? So this week we’re going with a not-so-naughty twist on the ultimate classic – Harriet’s (@harriet_emily) sweet little Lemon Drizzle Cupcakes. With a helping hand from our very own Organic Coconut Oil and a good dose of our Organic Coconut Sugar, we’re pretty confident this one won’t disappoint. The recipe should make approximately 6 perfectly-sized cupcakes – ideal for sharing (or not sharing.) Let’s eat cake, coconuts!

What you’ll need:

For the cupcakes:
- 2 large lemons
- 60 ml coconut oilAdd to cart
- Half a courgette
- 110g organic coconut sugarAdd to cart
- 50g millet flour (or flour of your choice)
- 50g buckwheat flour (or flour of your choice)
- 30g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar (or coconut vinegar)Add to cart

For the drizzle:
- 2 tablespoons xylitol (or sweetener of your choice)
- 1¼ teaspoons lemon juice

Let’s get started!

1. Combine your dry ingredients (coconut sugar, millet flour, buckwheat flour, ground almonds, baking powder) with the zest of 2 lemons.
2. Juice your zested lemons until you fill half a cup then add to a blender along with your courgette, and whizz away!
3. Pop your lemon mixture into your dry ingredients and combine well with a hand whisk. Scoop the mixture into approximately 6 cupcake cases held in a muffin tin.
4. Bake in a preheated oven at 180 degrees celsius for 30-40 minutes until your cupcakes are golden, slightly bouncy to the touch, and oh-so-delectable to the eye.
5. Finally, set aside to cool while you prepare the drizzle. Blitz your xylitol with a blender to form a powdery sugar then transfer to a bowl, stir in the lemon juice and drizzle away.


See more coconutty creations here!

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On the 3rd of September this year, the government ruled that microbeads would be banned in the UK market, starting mid-2017 and we couldn’t be happier. These tiny plastic particles  are used in beauty products, like toothpaste and face scrub to banish unwanted cells, whether that be on the skin, in your mouth, or in the home. However, it’s recently become apparent that these nasty little fellas don’t biodegrade, meaning nearly 100,000 per shower head straight for our oceans causing great pain to our precious sea life and mother nature as a whole. And that’s not all, this toxic plastic is even reaching us humans. Put simply, the oceans smallest fish eat the microbeads thinking they’re food, the bigger fish eat these small fish and us humans eat the big fish. A tale even more terrifying than Roald Dahl’s, The Witches, we’re sure you’ll agree.

That’s why we’re on a mission. A mission to revolutionise natural products and save our fishes. If we had it our way, every bathroom cabinet and kitchen cupboard through the land would be jam-packed with coconut based products but for now let’s start with some all-natural scrubs, a wonderful replacements for plastic-based beauty products.

Triple Coconut Face and Body Exfoliator

– 3 tablespoons of coconut oil
– 1 tablespoon of coconut syrup or regular honey
– 1 teaspoon of coconut sugar

Lemon Face and Body Exfoliator

– 3 tablespoons of coconut oil
– 1 tablespoon salt
– 1 tablespoon lemon juice

Let’s get started!

1: Combine all three ingredients
2. Apply to the skin in a circular motion
3. Leave for a couple of minutes to leave your skin feeling super smooth
4. Rinse off and be on your moisturised way!


Find out more about the world of coconuts here!

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washing, household

28 Sep Coconut Oil in the Home

By now, we all know that coconut oil is a must-have for both cooking and cosmetics. Its amazing natural versatility makes it one of the few products as kind to your outer body as it is to your inner!

However, we have a funny feeling that its lesser-known applications may be the ones most beneficial to our hectic lifestyles! From last Friday night’s wine spillages, to that ever-growing pile of laundry, there’s plenty of reasons your cupboards should be stuffed full of our favourite little superfood. Here are some of our favourite all-natural cleaning hacks:


Homemade Soap for Laundry


While mainstream laundry detergents may leave your clothes smelling like you’ve just rolled in a field of passionflowers on a fresh spring day, this pleasant scent comes at a price. Filled with artificial nasties, colourings, bleach and even phosphates, mass-market detergents have severe environmental implications. Cue the coconut oil! This all-natural alternative makes the perfect base for a DIY laundry soap and will leave your clothes smelling even better than a bed of roses. And with only four or five ingredients, it’s incredibly easy to extend the coco-love to your clothes.

What you’ll need:

– 8 tablespoons of coconut oil
– ½ a bar of soap of your choice, grated with a cheese grater
– 2 cups of washing soda
– 10 drops of your favourite essential oil


1. Combine the coconut oil, grated soap and washing soda. Make sure you use gloves as some of these ingredients can be drying to the skin in concentrated form!
2. Add your chosen scent of essential oils and give it another stir.
3. Pop into an airtight jar for safekeeping, and reap the rewards of the coconut!

Top tip: Use 1-2 tablespoons of your all-natural detergent per load.


Seasoning a Cast Iron Skillet


Cast iron skillets are a thing of beauty and a kitchen essential for any real foodie. The question is, do you know how to treat your skillet? Much like Aladdin’s genie lamp, this magic piece of equipment requires a little bit of love to get the most out of it. The term ‘seasoning’ is used to describe the process of coating a new skillet, and you guessed it – coconut oil is perfect for this. All you need is some good quality coconut oil (we can help with that!), an oven, an old rag, and some baking parchment.


1. Place the pan in an oven preheated to 160 degrees celsius for 5-10 minutes.
2. Remove, leave to cool, then rub a thin layer of coconut oil across the pan.
3. Pop your pan back in the oven upside down with a layer of baking parchment underneath to catch any drips.
4. Leave for 1-2 hours, then cool completely in the oven.


Removing Disobedient Labels


We’ve all been there: for one reason or another a label needs to be removed. You might be trying to upcycle a jar, or slyly remove the sticker from an overpriced or underpriced purchase. Whatever the case, you’re left with the painstaking chore of picking away at a label that just won’t budge. Well, cry no more, fellow coconuts. Simply coat the label in question with a layer of coconut oil, leave to soak for a minute or two, then seamlessly remove with your hands or a face cloth.

Click here for more coconutty life hacks.

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27 Sep Fad vs Trend: Where Do Coconuts Fall?

The Oxford Dictionary defines a fad as ‘an intense and widely shared enthusiasm for something, especially one that is short-lived; a craze’. We’ve seen them come and go, and whether it be Angry Birds, Planking, Low-carb diets, or Loom Bands –  fads provide fleeting success before epic downturns in interest.

So what makes a trend? Although trends can withstand as much popularity as fads, trends can be classified as such because of time. For example, many thought that the popularity of yoga would diminish alongside hippy culture, after it shot to mainstream success in the 1960’s. However, this has instead continued to grow in popularity still to this day and has reached trend status. This can be attributed to longevity in the practice, with a less visible group involved for a much longer timespan than when it shot to fame.

We look at coconuts in this way. While it’s undeniable that the coconut has been taking over the Western world in the past few years, Eastern cultures have depended on the plant as a food source and a means of living dating back thousands of years. Coconuts are a staple ingredient for around 1/3 of the world’s population, providing a pretty substantial recommendation for the rest of the world!

And that’s just what has happened. The rediscovery of coconuts in the West has provided us with increased demand, allowed us to produce innovative offerings, and created large consumer base which, like us, know and love the fruit (yippee!). The depth and staying power of the coconut is proving itself as a trend, able to reinvent to meet a food landscape that just never stops changing.



With consumers becoming more aware of the social and environmental impact of their purchasing habits, it’s safe to say that environmentally unsustainable trends or fads simply won’t last. Coconuts are far more sustainable than highly controversial palm oil, responsible for the endangerment of a third of all mammal species in Indonesia.

When coconuts are harvested, it is easy to regrow them, since the whole tree does not have to be chopped down. Considered a three-generation tree, coconuts can be grown in almost any type and quality of soil, and are able to live and produce fruit for up to sixty years. At Coconut Merchant, we work with farmers at cooperatives to ensure that everyone benefits from our sustainable coconut production.



Many fads are great at playing on emotive wants and needs, but never provide real-world backing (here’s looking at you, Cabbage Soup Diet!). Coconuts, however, are a functionally based item with loads of uses. Not only perfect for cooking and eating purposes, coconuts can be transformed into great beauty and home products. Much like the olive oil trend which flourished in the 1990s, coconut oil has now passed the initial ‘craze’ market stage and is transforming into a cupboard essential for many households in the UK and overseas. It’s safe to say, we’re super happy about this.

Coconuts associate with many other ways in which food consumption is currently changing, and so at Coconut Merchant we aim to cater to the interests of our current consumers. For example, we provide products suitable for those following a gluten-free lifestyle such as our Organic Coconut Flour. Many people now favour products classed as authentic rather than local, which was more popular in the past. This is why we love to create products which are both true to their origin and relevant to our modern consumers.



The coconut palm is an extremely adaptable resource; with many different parts of the plant used to produce a varying array of results. We feel at Coconut Merchant that this is one of our main strengths; it allows us to make innovative products such as our award winning Coconut Jam, Coconut Vinegar, Coconut Nectar Honey Alternative, and Beauty Balm. We love being able to produce top quality ethical products, with consumers in mind, which cater to a vast range of tastes and uses.

It is undeniable that fads can provide success. This success, however, is momentary, and in the long-term provides more downfalls than it does benefits. Coconuts, unlike this, continue to prove to be a growing trend within the food industry. Here to stay, they demonstrate a shift in the market towards authentic, quality, adaptable natural products.



Written by Nicole Goyder

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26 Sep The Five Ws of NPD at Coconut Merchant

At Coconut Merchant, we pride ourselves on being able to push the boundaries of where natural products can go. Staying fresh and ahead of the curve requires us to know what our current and potential consumers are looking for (sometimes even before they know themselves!), while staying true to our core values and the Coconut Merchant spirit. New product development is vital to start ups like us, since it allows us to broaden our scope and develop our range, which is what we’re here for! Let’s go through the key notions which we consider when bringing exciting new coconut products to market.



Understanding our target audience inside out is crucial to developing new products. At Coconut Merchant we stay ahead of the crowd so that our customers are as excited and interested as we are when new developments surface. We acknowledge that while some consumers are open to trying new product advances and uses, others prefer to keep it traditional. This is why our products vary from staples like Coconut Oil to the exciting new ventures like Coconut Amino, a condiment similar to soy sauce.


Our new products all have one thing in common; a proposition that separates us from the rest which we can’t wait to shout about. Whether that’s in the quality of the product (our Organic Raw Extra Virgin Coconut Oil), the nature of the product (Coconut Nectar, a great vegan honey alternative), or the innovative nature (Coconut Jam, the first on the market), we know that the most successful products have at least one singular differentiating factor.


We feel that NPD works best for us when at least one of two factors are met; an amazing product, or an existing route to market. Considering UFC Refresh Coconut Water, we were fortunate enough to meet both of these criteria. We had already forged a positive existing relationship with both Tesco and Asda, enabling us to spread the reach of UFC much further and faster than would have been possible without such connections.


At Coconut Merchant we are built on collaboration, with everyone we engage throughout the supply chain. Our business values mean that we have a great pool of knowledge to draw on, allowing us to spread the coconut love in the most effective way possible. We work closely with both farmers at cooperatives, industry experts and even retail buyers to create new products; this means we can find a sweet spot of innovative product uses alongside optimum market environment.


Quite simply, because that’s the Coconut Merchant way. It’s at the core of our nature to create amazing products, constantly redefining how far the coconut can go in providing a vast range of new concepts.


NPD allows us to broaden our horizons, experiment with new market trends and consumer habits, and set the bar for what natural products can achieve. So, next time a new innovation from Coconut Merchant surfaces, consider the process we go through and our best practice guide to getting the most we can out of every opportunity.


Written by Nicole Goyder

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coconut jam, jam, peanut butter, recipe

09 Sep Coconut Jam and Peanut Butter Bars

This #cococreation from the wonderful Nancy (@superfoodsscrumptious) is quite simply a combination of two of the greatest things on earth – peanut butter and our incredibly scrumptious Organic Coconut Jam. Free-from gluten, dairy and all things nasty, this recipe is ticking all the boxes for that indulgent treat we long for everyday, sorry – every now and then. And, if you haven’t already heard (perhaps you live under a rock), our 100% natural Coconut Jam has just been awarded with a 3 star Great Taste Award as well as being listed as one of the UK’s Top 50 Products of 2016!

Shall we get baking? This recipe will make 12 bars – plenty to share around the office (hello promotion!) or just stash away for a rainy day!

What you’ll need: 

- 75ml agave (or coconut!) syrupAdd to cart
- 200g gluten-free (or regular) flour
- 3 tablespoons Coconut JamAdd to cart
- 2 tablespoons of linseed
- 75ml almond milk
- 100g crunchy peanut butter
- Desiccated coconut (optional)Add to cart

Let’s get started!

1. Begin by whisking together your peanut butter, agave (or coconut!) syrup and almond milk.
2. Throw in your flour and Linseed then stir well until a mouldable dough is formed.
3. Grab a lined baking tray and press most of the dough into the base, leaving around a 1cm thickness. Keep a small part of the dough back to top your beautiful bars.
4. Next, add a thick layer of our Organic Coconut Jam to the top of the dough and crumble the rest of the dough over the top, adding some desiccated coconut for even more coconutty goodness.
5. Finally, bake your delicious coco-creations for 23-25 minutes at 180°c then leave to cool, slice up and dig in!


See more delicious recipes here!

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vegan, mac, cheese, man n' cheese, recipe

08 Sep Vegan Mac n’ Cheese

This, my coconutty friends, is the reason we love our incredible contributing chef Charley(@Charleys_health). Allow us to introduce you to your new favourite mid-week meal – a seriously scrumptious, not-so-naughty take on the classic dish we all know and love! A dish so perfectly balanced it will settle even the most intense cravings without leaving you with that all-too-familiar after-dinner regret. Plus, this classic comfort food recipe features our multi-award winning Organic Coconut Oil and creamy Organic Coconut Milk and will take just 12 minutes of your precious time to make – we think we may have just found heaven in a bowl. Let’s get cooking! 

What you’ll need:

- 75g brown rice pasta (or pasta of choice!)
- 3 teaspoons buckwheat flour (or flour of choice!)
- 1 teaspoon raw organic extra virgin coconut oil
- 3 tablespoons nutritional yeast
- A pinch of seasoning, to taste
- A pinch of nutmeg
- 240ml organic coconut milkAdd to cart

Let’s get started!

1. First, cook your pasta, according to the packet.
2. Next, stir together your flour and coconut oil over a low heat until well combined.
3. Remove from the heat and whisk in half of your coconut milk.
4. Pop your saucepan back on the hob and bring to a medium heat, slowly adding in the rest of the milk until you get a lovely thick consistency. Season your dish with salt, pepper, nutritional yeast and nutmeg.
5. Lastly, combine your pasta and sauce together, top with your favourite fresh herbs, tuck that bib in and dig in!


There’s plenty more where this came from! Check out our countless coconutty creations here!

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peanut, butter, biscuits, ice-cream

05 Sep Peanut Butter Ice-Cream Sandwich Biscuits

It’s crunch time! In true Great British Bake Off biscuit week-style, we’re digging straight in to a fresh batch of Peanut Butter Ice-Cream Sandwich Biscuits. These not-so-naughty delights are fresh from the oven of former GBBO contestant, Ugne (@ugne_bakes), and feature our very own low GI coconut sugar – so naturally we’re in biscuit-heaven! With a delectable chocolate and blackberry ice-cream centre and an impressive biscuit sandwich, we think even Mary Queen of cakes herself would struggle to keep her hands out the biscuit jar. And while these tasty treats look tantalisingly sinful, they are both gluten and dairy free! It’s clear to see why our lovely coco-friend, Ugne managed to pave her way into the ultimate baking hall (tent!) of fame.

What you’ll need:

For the ice cream:
- 1 can coconut milk, chilledAdd to cart
- 30g cacao
- 60g agave (or organic coconut!) syrupAdd to cart
- Yolk of 1 egg
- 150g blackberries
- A dash of coconut syrup (to sweeten up those berries!)Add to cart

For the peanut butter cookies:
- 230g smooth peanut butter
- 145g organic coconut sugarAdd to cart
- Sea salt, a pinch
- 1 large egg
- 10g organic coconut flourAdd to cart

Let’s get started!

1. Let’s start with the ice cream! Grab a medium sized pan, and heat the the coconut cream from the top of your coconut milk, along with the cacao, coconut syrup and egg yolk.
2. Next, blitz your concoction with a hand whisk until it starts bubbling then remove the pan from the heat. Pour into a heat-proof tupperware box, pop the lid on (if such a thing exists in your house) then leave to cool completely before popping in the freezer to set.
3. Time for the berry jam! Pop all your blackberries in a small pan then gradually bring them to the boil. If your berries are very sour, now would be the time to add a little agave (or coconut!) syrup. Simmer for 3/4 minutes until you get that unmistakable fruity jam consistency then allow to cool completely.
4. Next, drop dollops of your jam into the ice cream and swirl to create that delectable marbled effect. Pop your ice cream back into the freezer to set for approximately 4-5 hours.
5. It’s biscuit time! Combine all peanut butter cookie ingredients in a large bowl then shape the dough into biscuits, pressing down with a fork to flatten.
6. Bake for approximately 12 minutes (until golden brown) at 180°c on a lined baking tray.
7. Finally sandwich together with your ice-cream and let the mind-blowing cookie experience ensue!


IMG_1641-595x446 (1)

See other mouth-watering recipes here!


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26 Aug 5 Reasons Why the Coconut Market is the Place to Be

A staple ingredient in Asian, African and Caribbean cultures for centuries, coconuts have gone through the process of rediscovery in the West in recent times, skyrocketing back into the public eye with great success. At Coconut Merchant we honour the merchants of old by sharing our quality coconut products to the eager global market.  Here are five reasons why coconuts continue to be the plant to beat in 2016.

graph 1

Frequency of ‘coconut’ search term 2010-present. Source: Google Trends, 2016


  1. Coconuts: the new… everything?

The impressive versatility of the coconut has certainly forged an impact on the popularity and market size. Growing from just a tropical water and an alternative to standard cooking oils, the versatility of coconuts is now coming into full display with different parts of the palm being used for varying results. This has lead us at Coconut Merchant to produce innovative products like our award-winning coconut jam, syrup, sugar, savoury sauce (a soy sauce alternative), flour, butter, vinegar and Beauty Balm – amongst many others!


  1. Free-from-frenzy

One in three people now buy or eat free-from foods, with three quarters of those doing so even though they don’t have a food intolerance (Mintel, 2016). Food consumption and perceptions are changing; gluten and dairy alternatives are now a viable and healthy option. Coconuts are a great substitute to products usually containing gluten and other substances which people try to avoid. We understand that knowing our consumers’ needs, views, aspirations and interests is key to delivering a relevant product offering. That’s why we tailor our new products towards these trends, like our Coconut Nectar, a vegan honey alternative, perfect for the many people out there following a vegan lifestyle.


graph 2

Value of the free-from market. Source: Mintel, Free-from foods, 2016

  1. Health

Studies suggest that specific parts of the coconut have antibacterial, antiviral, disinfectant, and positive electrolyte properties which can be beneficial to health (Mandal et al, Asian Pacific Journal of Tropical Medicine, 2011). This serves as a market driver and helps showcase the positive, adaptable properties of coconuts and our products at Coconut Merchant.


  1. Authentic is Best

Food sourcing preferences of consumers have seen a shift in recent years. Previously, food characterised as local received the most added emotional value to consumers. However, this trend has shifted to authenticity proving more important. Searching for food that is true to its origin and has a culturally significant background gives consumers more satisfaction. Consequently, at Coconut Merchant we are proud of the the origin of our products and the authenticity of the ingredients, production methods and farmers that help us bring our products to market.


  1. Ethical Produce

Linked to the above, of importance to customers is the providence of products – with the ethical methods used to bring products to market having key importance. At Coconut Merchant, ethical sourcing is a central part of our business ethos and company culture. This has great value for customers who share our values, beliefs and mission – as well as providing a key point of difference from our competition.


graph 3

Ethical Spending in the UK. Source: The Independent, 2015


  1.  Google Trends: Coconut Search Term. Google. Available from: [Accessed 19 August 2016].
  2. Ford, R, 2015. Yellow Fats and Edible Oils – UK. Mintel, [Accessed 19 August 2016].
  3. Hudson, E, 2009. How to build coconuts’ health and wellness credentials. Passport Insights, [Accessed 19 August 2016].
  4. Rodionova, Z, 2015. Ethical spending surges to £38bn in UK as consumers look to green alternatives. The Independent, Available from: [Accessed 23 August 2016] 
  5. Soininen, K, 2016. Free-from Foods – UK. Mintel, [Accessed 19 August 2016].


Written by Nicole Goyder


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salmon, burgers, recipe

25 Aug Summer Salmon Burgers

These 100% natural salmon burgers from Charley (@charleys_health) are the perfect accompaniment to any sizzling summer BBQ! Free-from gluten and all artificial nasties, and cooked in our award-winning Organic Coconut Oil, Charley’s scrumptious salmon patties are a not-so-naughty alternative to your usual burger of choice. Enjoy these summer must-haves in a burger bun, or with salad, or even stir-fry, rice, or fresh veggies! In fact, they’re extra delicious paired with Sweet Potato Fries! Okay you get the point, just give them a go, will you?
Let’s get cooking, coconuts!

What you’ll need:

- 2 salmon portions (the fresher the better!)
- ½ red onion
- A few chilli flakes
- 1 large garlic clove
- Salt and pepper, to taste
- A pinch of mixed herbs
- Fresh coriander
- 1 teaspoon coconut oilAdd to cart

Let’s get started!

1. First, grab your food processor and gently blitz the salmon so it breaks down a little.
2. Next, slice your onion and garlic, then add to the salmon. Pop in all other seasoning before blitzing again to combine all ingredients.
3. Time to get your hands dirty! Grab a small amount of mixture and roll into a pattie shape. Repeat until the mixture bowl is empty and you have a plate of perfectly formed salmon patties!
4. Heat your coconut oil in a frying pan, then place the patties in once hot enough. Fry until crisp and golden on the outside – this should take no longer than 5 minutes.
5. Finally, top with your favourite burger essentials then dive straight in!


See more delicious coco-creations here!




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22 Aug Great Taste Top 50 Foods

Guess what? We’re super proud to announce that our amazing Coconut Jam has gone one step further than before, earning a place in the ultimate hall of fame for fine food!

That’s right – our coconut mission has landed us among the stars with a top 50 accolade in the Great Taste 2016 awards!


Running for over 20 years to date, The Great Taste awards are some of the most prestigious honours in the food industry, with our products in amongst 10,000 other entries all hoping for that sought-after stamp of excellence. We are so excited that we made the cut through multiple rounds of blind taste tests, where we were judged purely on the taste of our moreish and rich coconut flavours.


Our jam was described as a “screamingly fresh coconut hit” by one of the 500 expert panel judges. These included Bake Off royalty, Masterchef chiefs, brilliant buyers from Harrods and chef directors for some of the top restaurants across the UK. And, we have to say, we couldn’t agree more on the caramelly delight of our Coconut Jam!


The grand finale of the awards comes on the 5th September, when foodies from all over come together to discover the Golden Fork winners from each region- fingers crossed! Coconut Merchant sends a massive thank you to our farmers, and also to our dedicated coconutty customers for your continued love and support!

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22 Aug We’re on Ocado!


Great news for all you online shoppers out there – you can now get some of your favourite coconut goodies delivered straight to your door with your weekly shop! Ocado is the latest retailer to join the crew, with our products now in stock with 12 different vendors.

Ocado stocks a host of our award-winning Coconut Merchant offerings, alongside so many different exciting food brands. Our products taking Ocado by storm are; multi-use Coconut Oil, Great Taste top 50 awarded Coconut Jam, both Toasted and Plain Coconut Flakes, Desiccated Coconut (check out our Chocolate Bounteesers recipe), and our moreish and rich Coconut Syrup! Looking for inspiration? Check out the vast array of ways you can use our coconut products, sweet and savoury, in our recipes section.

So if you’re headed onto Ocado for your shopping top-up, take a look at what we’ve got to offer. Newbie or veteran, we’ll be happy to welcome you into our coconut family. We’re one step further in sprinkling some coconut happiness all over the land, and things are looking great!


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22 Aug Great Taste Awards 2016

Yep, that’s right- we’re back at it again with the Great Taste Stars! The most demanding palettes in the country have yet again given us the amazing accolade of awards for our coconutty delights- totalling a fabulous four products this year! Run by the Guild of Fine Foods for over 20 years, the Great Taste awards are home to the stardom of fine foods. Right now, we’re rubbing shoulders with the best of the best products from all around the UK.

Judging takes place over 10 weeks, with expert opinions from the four corners of the food world taking part. They provide valuable insight from their years of tasting and working with incredible food – serious stuff, we know!

Just 35% of the 10,000 products entered managed to grab some stars, so competition gets tougher year upon year. Our Coconut Snack Chips and Coconut Syrup both received a one star rating, Coconut Butter snatched two stars, and our Coconut Jam grabbed the maximum three stars alongside a place in the prestigious top 50 products of 2016! We’re certainly proud of this and are celebrating our amazing achievements here at Coconut Merchant!

We have treasured spreading the coconut love as far as possible over the past two years and are so excited to be awarded with such wonderful recognition for the products we are making. A huge thanks to our farmers and our customers, let’s keep making the world a more coconutty place!Seal-Stamp-1

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17 Aug Coco-Amor Chocolate Truffles

Our lovely contributing chef, Harriet (@_harriet_emily) has only gone and done it again!

If, like us, you’re prone to spooning your Coco Amor straight out of the jar, this ones for you! With just two ingredients, one of which is our incredible new Organic Coco-Amor Caramel Spread, this recipe requires minimum effort and results in maximum chocolatey goodness! Plus, these mouth-watering raw creations take just ten minutes to make – so there’s no excuse not to get your bake on! Shall we get mixing?

What you’ll need:

- 145g Organic Coco-Amor Caramel SpreadAdd to cart
- 30g Cocoa Powder, plus extra for dusting
- A pinch of salt (optional)


Let’s get started!

1. Pop your Coco-Amor spread, cocoa powder, and pinch of salt into a large bowl then cream together with a spoon to create a smooth texture.
2. Next, place your mixture in the fridge for around 2 hours to set.
3. Finally, remove from the fridge and use your hands to roll 12-14 small truffles before coating in extra cocoa powder for that irresistible finish.

Time to dig in! If you don’t finish these all at once (we’ve heard it’s possible!), it’s best to store your coco-creations in the fridge to keep them firm!



See more delicious coco-creations here!



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10 Aug Raw Ferrero Rocher-inspired Truffles

Your favourite guilty pleasure, remodelled with a raw twist! Rachel’s (@rawberryfields) ingenious take on the well-loved classics are lower in sugar, completely natural, and best of all, feature our very own Raw Organic Extra Virgin Coconut Oil and Organic Coconut Milk (so naturally, we’re massive fans!). With multiple layers of smooth and crisp textures and a mouth-watering truffle centre, these not-so-naughty treats really are to die for! Tempted? Well, of course you are! Let’s get mixing!

P.S. These tasty little treats can be refrigerated for up to two weeks – if you can refrain from eating them all at once, that is!

What you’ll need:

Hazelnut Truffle Centre
- 125g smooth chocolate hazelnut butter (just add 50g cacao powder if you only have plain hazelnut butter)
- 2 large tablespoons raw organic extra-virgin coconut oilAdd to cart
- 50ml coconut (or maple) syrupAdd to cart
- 1 tablespoon heaped cacao powder
- 60ml coconut milk + 2 tablespoon coconut creamAdd to cart
- ½ teaspoon vanilla bean paste (optional)
- Add 20g blended hazelnuts for a stronger Nutella taste

Raw Chocolate Coating
- 50g cacao butter
- 35-40g cacao powder (add more for a thicker consistency)
- 25ml organic coconut (or maple) syrupAdd to cart

To decorate:
- 20 roasted hazelnuts, chopped


Let’s get started!

1. To begin, grab your food processor and blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup, coconut milk and coconut cream.
2. Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.
3. Line a tray with baking or greaseproof paper.
4. When your mixture is firm, use a spoon to scoop out small balls then pop a hazelnut in the middle of each ball and transfer to your hand to roll into a perfectly shaped little ball.
5. Place each on a a lined baking tray and return to the freezer for around 10-15 minutes. You can leave them in there while you complete the next step.
6. In the meantime, melt your cacao butter in a bain marie (or microwave!), then slowly stir in the cacao powder.
7. Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.
8. Finally, coat in chopped hazelnuts to finish.

These tasty treats are at their most delicious the day after making them but if you can’t wait until then, we certainly won’t judge!


See more coconutty recipes here!



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22 Jun Lemon Drizzle Cake

When life gives you lemons, be like Hedi (@HediHeartsCleanEating). Mix them with our 100% natural organic coconut goodies and let cake solve your problems!

What you’ll need: 

For the cake:
- 4 eggs
- 2 cups spelt flour
- 2 teaspoon baking powder
- Zest and juice from 2 lemons
- 1 cup coconut sugarAdd to cart
- ½ cup coconut oil, meltedAdd to cart
- ½ cup milk of your choiceAdd to cart

For the glaze:
- ½ cup coconut sugarAdd to cart
- Juice from ½ a lemon

Let’s get started!

1. To begin, beat your eggs and coconut sugar with an electric whisk for approximately 10 minutes then gradually whisk in your coconut oil, milk, lemon juice and zest.
2. Next, combine your spelt flour and baking powder in a separate bowl before combining them with the wet ingredients.
3. Grease an awaiting cake tin with coconut oil, pour in your mixture then bake at 180C for approximately 45 minutes.
4. Combine the glaze ingredients until smooth, then poke holes in your nicely baked cake and drizzle over the glorious glaze over the top!
5. Finally, leave to set for 2 hours before slicing up, and digging in!

Lemon Drizzle web

Lemon Drizzle 2

















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10 Jun Coconut Bounteesers

What do you get when you cross a Bounty bar with Maltesers? How about some deliciously chocolatey Bounteesers! These dreamy little delights are the brainchild of our incredibly talented contributing chef Niki (@rebelrecipes) and feature our raw organic extra-virgin coconut oil and desiccated coconut (so naturally we’re massive fans!). The best part is these little beauties are vegan, gluten free and completely free from refined sugar. In other words, Niki’s Bounteesers have the ability to blow your mind and save your waist. Why not whip up a batch to share with your family, friends, or work colleagues (hello promotion!). Shall we get mixing?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- ¼ cup coconut creamAdd to cart
- ¼ cup ground almond
- ½ bar of chocolate
- 2 tablespoon organic coconut oilAdd to cart
- 2 tablespoons coconut or maple syrupAdd to cart
- 1 teaspoon vanilla extract
- A pinch of Himalayn salt

Let’s get started!
1. Begin by blitzing all ingredients in a food processor until nicely combined.
2. Next, wet your hands and roll the mixture into balls before popping them into the fridge to set for approximately 20 minutes.
3. In the meantime, carefully melt your chocolate in a pan or bain marie.
4. Finally coat each ball in melted chocolate and return to the fridge for a further 15 minutes.
5. It’s time to dig in! Keep your beautiful little Bounteesers refrigerated if you somehow manage to resist enjoying them all at once.

bounteesers copy

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07 Jun Zingy Lime Green Smoothie

Our incredibly talented contributing chef Charley @charleyshealth is back with a zing – a zingy lime smoothie that’s positively crammed full of goodness and eagerly waiting to kick-start your day! This gloriously green concoction is packed full of potassium and electrolytes (in the form of our 100% pure coconut water!) which we all know are essential for keeping our precious bodies tip-top. But most importantly, it can be whizzed up in a push of a button, meaning you won’t lose any of those precious final moments in bed in the morning. So, shall we get blending?

What you’ll need:

- 1¼ coconut waterAdd to cart
- 1½ bananas
- ¼ avocado
- 10 cashew nuts
- A small handful of kale
- Juice from ½ a lime

Let’s get started!

1. Simply throw all ingredients into your blender and blitz until smooth.
2. Dish up, commend yourself on your excellent smoothie making skills, then drink up!

lime smoothie 1

lime smoothie

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03 Jun Raw Peanut Butter Cup Doughnuts

Whether you call them doughnuts or donuts, you donut want to miss this one! Our wonderful contributing chef Rachel (@rawberryfields) has been working her magic once again to conjure up some of the most scrumptious sweet treats we have ever seen. Believe it or not, these rings of deliciousness are raw, vegan, and free from refined sugar, plus with just seven ingredients, these doughnuts will not leave you strapped for dough. So undo that top button and let’s get stuck in!

What you’ll need: 

- 1 x doughnut pan
- 1 cup (170g) pitted dates
- 1 cup (100g) steel-cut oats
- ¾ cup (190g) peanut butter
- 2-3 tablespoons coconut syrupAdd to cart
- ⅓ cup (50g) raw chocolate chunks (or chocolate chips)
- 3 tablespoons water
- 1 teaspoon vanilla bean paste

Let’s get started!

1. To begin, blitz your oats in a food processor (be careful not to turn them into dust!), then throw in your dates and blitz again.
2. Next, throw in the peanut butter, vanilla bean paste, coconut syrup and water then blitz until you have a nice sticky dough-like mixture! (If necessary, throw in another few tablespoons of water.)
3. Bring in the chocolate chunks! Using a spoon, mix your chocolate into the dough.
4. Whip out your doughnut pan and press the mix into each void. Make sure you add an extra dollop to the top of each and shape so your doughnuts have curves in all the right places.
5. Finally, allow your doughnuts to set in the fridge for around 15 minutes, then dig in!



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05 May Red Berry and Peach Crumble

Everybody loves an old-fashioned fruit crumble. It’s a childhood classic; warm, sweet and insanely comforting! So when our wonderful contributing chef Vicki (@freefromfairy) presented us with this coconutty creation we were more than a little excited! Could this be the crumble to finally match up to the school dinner ladies masterpiece? We think it might be! Vicki’s adaptation is free from all the usual nasties, including dairy and gluten, making it deliciously accessible for all! Plus, it’s 100% natural and filled with all the goodness of our little coconut friends. Shall we get crumbling?

What you’ll need: 

For the topping:
- 60g pecans
- 60g almonds
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon rice syrup or coconut syrupAdd to cart
- ½ teaspoon mixed spice

For the base:
- 1 tin peaches, drained
- 120g frozen red berry mix
- 4 drops vanilla stevia or 1 tablespoon coconut sugarAdd to cart

Let’s get started! 

1. Let’s start with the topping! Throw all your nuts in a food processor and blitz until your mixture resembles breadcrumbs.
2. Next, add the coconut oil, rice/coconut syrup and mixed spice then blitz again!
3. Grab a baking tray and spread your mixture out evenly before grilling under a high heat for approximately 8 minutes, or until nice and brown. Be sure to keep an eye on your topping and stir frequently to avoid burning!
4. Meanwhile, chop your peaches into small chunks then throw them into a saucepan to simmer with your red berries for 15-20 minutes.
5. When your fruit mix is thick and softened, add your chosen sweetener to taste.
6. Time to assemble the crumble! Separate your fruit mixture into four small pots then top with the crumble mixture.
7. Finally, select four lucky crumble lovers and dig in! Why not try it with a dollop of ice cream and a drizzle of coconut syrup?

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28 Apr Miso Baked Cod with Coconut Rice

Oh my cod! Our wonderful contributing chef Charlotte (@CharleysHealth) has done it again. This deliciously healthy dish is bursting with flavour and offers a harmonious balance of protein and carbohydrates. The cod fillet is coated in a zesty miso sauce and lovingly placed on a bed of creamy coconut rice – a match made in heaven we’re sure you’ll agree! Plus, this midweek meal is quick, easy and incredibly nutritious. Shall we get cooking?

- 4 cod fillets
- 3 cups cooked brown rice
- 3 tablespoons coconut milkAdd to cart
- 200g mange tout
- 2 tablespoons coconut syrupAdd to cart
- 2 tablespoons tamari
- 1 tablespoon coconut oilAdd to cart
- 1 heaped teaspoon miso paste
- 1 clove garlic
- Thumb sized piece ginger
- Juice from ½ lime
- Wedge of lime (to finish)

1. To begin, grab a bowl and combine your miso paste, coconut syrup, tamari, and lime juice then mix until nicely combined.
2. Next, crush your garlic clove and grate your ginger then add to your miso mixture.
3. Time to cook that cod! Place your fillets on a baking dish and evenly coat with your miso paste before cooking for approximately 15 minutes, or until cooked through.
4. In the meantime, chop and stir fry your mange tout in a tablespoon of coconut oil then add the rice and cook until piping hot.
5. Finally, mix in your coconut milk and a trickle of fresh lime juice.
6. It’s time to dish up and dig in! For added deliciousness, top with fresh coriander, coconut chips and chilli flakes.

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22 Apr Triple Chocolate Coconut Pots

Our lovely contributing chef Ania (@MyFatMeAnia) has created a recipe that combines two of the most magnificent things on earth – chocolate and, of course, coconut! This dreamy triple chocolate dessert is vegan, gluten-free and 100% natural, making it as guilt-free as desserts can be! It’s also incredibly simple and fuss-free, meaning minimum effort and maximum enjoyment – what more could we ask for? We can’t think of a better way to celebrate the fact it’s Friday!

Happy weekend coco-lovers!

- 600g silk tofu (drained)
- 2 tablespoons coconut oil
- 2 tablespoon coconut jam
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- ½ cup chocolate chips
- A pinch of Himalayan salt

Ania Jam Dessert









1. To begin, melt your coconut oil, coconut sugar and chocolate chips over a low heat.
2. When your chocolatey concoction is almost melted, add the coconut jam and allow to cool for five minutes.
3. Time to blitz your tofu! Thoroughly drain then throw the entire amount into a food processor. When silky smooth, add your chocolate concoction and salt then mix thoroughly. (If you want to give your dessert a little twist – why not add additional flavours such as vanilla powder, cinnamon or cayenne pepper?)
4. Finally, allow your delightful dessert to chill in the fridge for approximately 15 minutes before digging in!
Tip: To make your dessert extra tasty, top with quinoa pops, cream and fruit.

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12 Apr Coconut Rice Sushi Wraps

Our lovely contributing chef Harriet (@_harrietemilyhas done it again! These delightful little coconut rice sushi wraps are flavoursome, filling and completely delicious! Of course, they’re also infused with our favourite superfood in the form of our creamy coconut milk and coconut syrup. Shall we get wrapping, dipping and devouring?

What you’ll need:

- 5 rice paper wraps

For the coconut rice:
- 400ml full fat coconut milk
- ½ cup water
- ½ cup + 1 tbsp (105g) white rice
- 1 teaspoon rice vinegar
- ½ teaspoon pink salt

For the vegetables:
- 4 spring onions, finely chopped
- 1 carrot, sliced lengthways
- ½ cucumber, sliced lengthways
- ½ avocado, sliced lengthways

For the dipping sauce:
- 4 tablespoons soy sauce
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon chilli powder
- 1 clove garlic
- 2cm piece root ginger, grated

Let’s get started! 

Coconut Rice
1. Throw your coconut milk, rice, salt and water into a large pan and heat on a medium temperature for approximately 20 minutes, until all the liquid is gone and your rice is nice and creamy!
2. When your rice is almost ready, stir in the rice vinegar, leave on the heat for another couple of minutes then set aside!

Dipping Sauce
1. Blitz all dipping sauce ingredients in a food processor or blender until smooth.

Assemble your wraps
1. Dip one rice wrap in warm water for approximately 5-10 seconds to soften.
2. Spoon 1/5 of the rice onto the centre of the wrap, followed by 1/5 of the vegetables then fold each end and wrap to finish.
3. Repeat to make 5 delicious little coconutty sushi wraps.
4. Finally, slice in your wraps in half, dip and devour!

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05 Apr 7 Reasons Why Coconut Oil Should Be On Your Holiday Packing List

Whether you’re heading off for a long weekend or a month, packing for a holiday is a tiresome task that usually entails a hopeless battle between twelve bikinis, ten pairs of shoes and your entire beauty collection, versus one restrictive suitcase. Luckily, we’re on hand to help this year! We’ve discovered that if there’s one rule of thumb by which all professional packers seem to live by, it’s this: pack versatile, multi-purpose items. We know what you’re thinking – if only there was one incredibly versatile beauty product that could cover all your beauty needs. Well luckily, the newest addition to our coconut clan is ready and waiting to save you time, money, and lots of luggage space! Read on to discover why our travel-sized (incredibly cute) coconut oil is about to become your travel saviour.

1. It’s a fantastic natural moisturiser. So you’ve just stepped off the plane and already your precious skin feels dry and parched. This is because the humidity on board a flight can drop to as low as 2% (drier than the Mojave Desert!), which mercilessly evaporates all your skins natural moisture. Luckily, our deeply moisturising coconut oil works wonders on dry, dehydrated skin, meaning you’ll be glowing again in no time.

2. It’s a gentle and all-natural make-up remover. Coconut oil works wonders at removing make-up whilst simultaneously conditioning those precious lashes. So ditch the chemical-ridden make-up wipes and treat your precious (and probably sunburned!) skin the natural way.

3. Coconut oil makes an amazing massage oil. After a strenuous day of sunbathing, sightseeing and indulging in foreign delicacies, there’s no better way to wind-down than with a sensuous massage. So pass your handy travel jar of coconut oil to your chosen masseuse and relax! Your coconutty travel hero will leave you feeling and smelling incredible.

4. You can use it as a shaving cream and soothing balm. Coconut oil makes an excellent shaving buddy to naturally soothe, reduce irritation, and keep your skin silky soft. Now you have no excuse for resembling a wild primate by the end of your travels!

5. Coconut Oil has a natural SPF of 4-5. As Bruce Fife, author of Coconut Cures: Preventing and Treating Common Health Problems with Coconut Oil, explains, “Coconut oil is a proven sunscreen that is still used by millions of people in the tropics as their sole source of protection from sunburn and skin cancer.”

Daily exposure to sunlight is essential for our body’s health as it is through this direct sunlight that our clever bodies produce most of our essential Vitamin D. Using coconut oil along with your normal sun protection can help protect against sunburn whilst allowing our bodies to absorb those vital nutrients. It gets better coco-lovers; it turns out consuming coconut oil will also help to strengthen your body’s largest organ, the skin, making it far less vulnerable to sunburn!

6. It’s brilliant at repairing sunburned or peeling skin. Despite our best intentions, it’s safe to say we’ve all accidentally overdone it in the sun at one time or another – leaving us itchy, severely irritated, and bearing a strong resemblance to a fresh tomato. Do not fret coco-friends: coating your sunburn with a cooling layer of coconut oil will help to rehydrate your skin, and its hydrating properties are suggested to help prevent peeling. You never know, this could be the year even your nose escapes the dreaded sunburn peel!

7. No one likes bad breath. The air pressure on-board a flight is seriously confusing for your body’s metabolism, making many of your body’s systems slow down. Unfortunately, this includes saliva production, meaning your mouth effectively turns into a haven for nasty bacteria. Bring on the coconut oil! Oil pulling with coconut oil is said to against bacteria, improves your overall dental hygiene and most importantly shows bad breath the door (which your fellow flyers will be most grateful for!).

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30 Mar Paka Kola Bora – Baked Bengali Banana and Coconut Fritters

This weeks #cococreation is by the amazingly talented Indian food writer and fellow coco-lover, Mallika Basu (@mallikabasu_)! In true Mallika fashion, this dish is mouthwateringly delicious and packed with goodness. Best of all, it’s been specially designed and simplified to fit nicely into our hectic lives – meaning we can enjoy a scrumptious dessert or evening snack without toiling away in the kitchen all night! Whoever said you can’t have your cake and eat it too?! The recipe requires just six ingredients and will make more than enough to feed a whole family of hungry mouths! So, shall we get baking?

What you’ll need:

- 2 large ripe bananas, mashed
- 1 tablespoon coconut flour
- 3 tablespoons plain flour
- ½ teaspoon cinnamon powder
- ½ teaspoon baking powder
- 1 tablespoon coconut oilAdd to cart

Let’s get started! 

1. Begin by preheating your oven to 180 degrees Celsius then place a baking tray lined with baking parchment inside.
2. Next, grab a bowl and combine everything, other than the coconut oil, until your left with a soft, spongy dough.
3. Divide your delightful dough into small equally sized balls (helpful hint: use an ice cream scoop!).
3. Remove your baking tray from the oven, grease with coconut oil then bake your treats for 20 minutes. Make sure you flip and reshape after ten minutes to make your fritters even more beautiful!
4. Serve with ice cream and coconut syrup then dig in!


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24 Mar Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse

Feast your eyes on this, coco-lovers! This stunning creation from the amazing Rachel (@rawberryfields) is everything we dream of in an Easter egg, and more! Think cream egg, only much larger and even more delicious! The recipe will create one giant egg (an impressive 4½ inches high and 3 inches wide) jam-packed with silky smooth salted caramel and melt-in-the-mouth coconut mousse. Plus, its vegan, gluten-free and filled with coconutty goodness! Shall we get creative!

Have an absolutely eggcellent Easter coco-friends!

What you’ll need: 

Salted Chocolate Easter Egg
- 80g cacao butter
- 50g cacao powder
- 50g coconut sugarAdd to cart
- 2 large pinches of pink Himalayan salt

Salted Caramel Centre
- 60ml water
- 1 cup pitted Medjool dates (approximately 8-10)
- 2 tablespoons maple/coconut syrupAdd to cart
- 1 tablespoon coconut oilAdd to cart
- ½ teaspoon vanilla bean paste or extract

Dark Chocolate Mousse
- 20g raw chocolate, melted
- 4 heaped tablespoons cacao powder
- 1-2 tablespoons coconut or maple syrup (to taste)
- Cream from top of 1 can coconut milk, approximately 130-150g (Leave in the fridge overnight)
- 1 tablespoon coconut oilAdd to cart

 Let’s get started!

1. Begin by slowly melting the cacao butter in a Bain Marie (hot water bath), making sure to remove it from the heat every few minutes to ensure it doesn’t overheat.
2. Next, slowly stir in your sugar, cacao powder and salt (use a whisk if you wish!) until you’re left with a smooth, chocolatey mixture.
3. Time to form your egg! Using a pastry brush, coat your Easter egg mould with a thick, even layer of the chocolate mixture, and pop it in the fridge to harden for a couple of minutes before adding a second coat. You may need to apply 3-4 coats to achieve the desired thickness of your chocolate shell.
4. When you’re satisfied with your egg, place it in the fridge to set whilst you move onto your fillings!

Salted Caramel Centre
1. Blitz all your ingredients in a food processor until deliciously smooth and creamy.
2. Fill one half of your egg with your caramel mix then return to the fridge for around 5-10 minutes.

Untitled design (86)

Dark Chocolate Mousse
1. Begin by scooping the cream (and only the cream!) from the top of your coconut milk.
2. Next, blitz all your mousse ingredients in the food processor until nicely combined and irresistably smooth!
3. Empty your mousse into the second half of your Easter egg shell then allow to harden in the fridge for 5-10 minutes.

Chocolate Egg

Time to assemble your egg!
1. Grab your remaining chocolate mixture and brush a small amount around the edge of one ½ of your egg before gently placing it on top of your other ½ egg. Press down slightly to ensure they are well stuck together.
2. Refrigerate for a further 5-10 minutes before digging in!

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21 Mar Cashew, Coconut and Vanilla Butter

This week we’re welcoming another incredibly talented contributing chef to our coco-family! The lovely Charlotte (@charleyshealth) has a knack for creating recipes that will leave you drooling for days! So, what better place to start than with this deliciously healthy raw Cashew, Coconut and Vanilla Butter? This mouthwatering recipe can be whipped up in just 5 minutes, uses just three ingredients and is completely healthy. Try it drizzled over porridge, slathered on toast, added to smoothies, or, our personal favourite – straight off the spoon! We guarantee you’ll be just as nuts about this coconutty nut butter as we are!

What you’ll need: 

- ½ cup desiccated coconutAdd to cart
- 1½ cups cashew butter
- 1 teaspoon vanilla powder

Let’s get started!

1. This one’s nice and easy! Simply blitz your cashew nuts & desiccated coconut until completely smooth!
2. Next, add your vanilla powder and blitz again.
3. Finally, transfer into a vintage kilner jar or airtight container then grab a spoon and DIG IN!

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